The past two days in Melbourne, we have had the joys of beautiful sunny and mid 20s weather. Spring is finally here! In fact, daylight savings starts again next weekend so we will have a lot more light in the evenings! Oh this is so wonderful.. we have survived yet another winter. I must be fully honest and say that I am not the biggest fan of summer at its worst… but these lovely mid 20s (deg Celcius) temperatures are amazing, so enjoyable and great for taking kids outdoors for their play.
So I thought I’d share a really cool recipe for these warmer days. A friend of mine made me this brown rice salad just last week and I just fell in love with it. Not only is it tasty and nutritiously healthy, it was a filling meal on its own. Very satisfying and fulfilling. Great for lunches this coming summer!
The great thing about this salad, is that you can pretty much do whatever you want to it and make up your own variation in terms of flavour. Just like what you would do with a pasta salad, brown rice is very versatile and I love the texture and flavour of it. In fact, I think I will permanently switch from white rice to brown rice now!
This recipe is just an example of what you can do as a brown rice salad. I love it so much. All the flavours work so well together and we just had it for lunch AND dinner today and I am still happy to eat more tomorrow. Hope you like it as much as I do!
(Some items have no specified quantities, it is entirely up to your personal preference)
1 1/2 cups of brown rice
4 cups of water
Fresh chopped parsley
Semi dried tomatoes
1 can of chick peas
1/2 can of sweet corn kernels
1 tbsp Honey Mustard dressing
A handful of almonds, crushed
To cook the rice using the absorption method, combine the rice, water and enough salt to season and cook in low heat in a covered saucepan for approx. 30-40 mins or until all the water is absorbed. Stir well occasionally. When cooked, leave rice to cool for 10-15 minutes.
Combine cooked rice, chopped parsley, semi dried tomatoes, chick peas, corn, olive oil, and honey mustard dressing in a bowl. Mix the ingredients well. Leave the salad to chill in the fridge until ready to be served.
Serve salad topped with avocado and crushed almonds. For a meat version, also serve topped with tuna or chicken or any other meat as desired.
This recipe serves 4-6 people.